Are you ready for a mouthwatering treat that’s not only delicious but also easy to whip up? Meet the Crispy Parmesan Zucchini Potato Muffins! These savory gems are the perfect combination of crispy and creamy, with a delightful crunch on the outside and a soft, flavorful center. You won’t believe how quickly these beauties can come together—ideal for busy weekdays or as a fun addition to your weekend brunch spread.
Did you know that zucchini, a summer squash, is actually classified as a fruit? It can lend itself to both sweet and savory dishes, which is why it’s such a beloved ingredient! These muffins are special because they incorporate zucchini and potatoes, which helps to keep them moist while providing a satisfying bite. Fans of our Classic Potato Muffins will find these to be equally indulgent but with a veggie-packed twist! Trust us, once you take a bite, you’ll be excited to share this recipe with family and friends.
What Are Crispy Parmesan Zucchini Potato Muffins?
What’s in a name? Well, quite a bit when it comes to Crispy Parmesan Zucchini Potato Muffins! At first glance, you might wonder, is it a muffin or a savory snack? Why not both? The beauty of these muffins lies in the delicious mix of grated zucchini and mashed potatoes, creating a melt-in-your-mouth experience that makes you rethink the traditional muffin concept. You see, they’re not just any muffins; they are equally perfect as an appetizer, snack, or side dish!
We all know the classic saying, “the way to a man’s heart is through his stomach,” and I’ll argue that these muffins might just lead the way! With their irresistible cheesy topping and fluffy inside, they are guaranteed to win hearts (and taste buds!). So, roll up your sleeves, give this recipe a go, and bring out those taste buds for a delightful adventure!
Why You’ll Love These Crispy Parmesan Zucchini Potato Muffins
These muffins are not only unique but also a great addition to your meal rotation for several reasons. First, they are delightfully crispy on the outside, thanks to the Parmesan cheese that gives them a beautiful golden color. Just imagine sinking your teeth into that crunchy layer atop a fluffy, flavorful base of zucchini and potatoes—pure bliss!
Second, making these muffins at home is a great way to save some cash while enjoying a delicious, homemade treat. You can customize the ingredients to your liking without worrying about the pesky additives that often creep into store-bought snacks. Finally, serve them warm with a dollop of yogurt or herb sauce, and you’ve got a standout dish that’s bound to impress. If you love savory delights, you might also want to check out our Savory Spinach Feta Muffins! Those are equally scrumptious and pack a punch too!
How to Make Crispy Parmesan Zucchini Potato Muffins
Quick Overview
Are you short on time but still want to create a delicious dish? These Crispy Parmesan Zucchini Potato Muffins are your answer! With a preparation time of just about 15 minutes and a baking time of 25 minutes, you can serve fresh muffins on the table in no time. They’re delectable, satisfying, and a perfect way to sneak in some veggies into your family’s diets without anyone the wiser!
Key Ingredients for Crispy Parmesan Zucchini Potato Muffins
- 1 medium zucchini, grated
- 1 cup grated potatoes (about 1 medium potato)
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for greasing the muffin pan
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Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Prepare the Vegetables: Squeeze the grated zucchini in a clean dish towel to remove excess moisture. In a large bowl, combine the grated zucchini and grated potatoes.
- Mix the Wet Ingredients: In a separate bowl, whisk together the milk and eggs until smooth.
- Combine and Season: Pour the wet mixture into the bowl with the zucchini and potatoes. Add the flour, Parmesan cheese, baking powder, garlic powder, salt, and black pepper. Stir until just combined, ensuring not to overmix.
- Scoop into Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about 2/3rds full with the mixture.
- Bake: Bake in the preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let them cool for a few minutes before removing them from the tin. Enjoy warm!
What to Serve Crispy Parmesan Zucchini Potato Muffins With
These delightful muffins pair wonderfully with a variety of dishes. Serve them alongside a fresh garden salad for a light lunch or as a delicious side for grilled meats. You could also enjoy them with a hearty vegetable soup for a comforting dinner. Lastly, don’t forget to serve these muffins with a tangy dipping sauce or a dollop of sour cream for that extra burst of flavor!
Top Tips for Perfecting Crispy Parmesan Zucchini Potato Muffins
- Choose Fresh Veggies: Fresh zucchini and potatoes will enhance the taste and moisture.
- Squeeze Out Moisture: Removing excess moisture from the zucchini is key to achieving crispy muffins.
- Try Add-Ins: Feel free to add chopped herbs like chives or parsley for an extra flavor punch.
- Experiment with Cheese: If you don’t have Parmesan, feel free to use cheddar or another favorite cheese for a different twist.
Storing and Reheating Tips
To store your Crispy Parmesan Zucchini Potato Muffins, keep them in an airtight container in the refrigerator for up to four days. If you’d like to freeze them, place cooled muffins in a freezer-safe bag or container for up to 2-3 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
These muffins are sure to become a favorite staple in your home! Enjoy making and sharing this delightful recipe!
Crispy Parmesan Zucchini Potato Muffins
Ingredients
Vegetables
- 1 medium zucchini, grated Squeeze to remove excess moisture.
- 1 cup grated potatoes About 1 medium potato.
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese Substitute with another cheese if desired.
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1/4 cup milk
- 2 large eggs
For Greasing
- as needed Olive oil For greasing the muffin pan.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Squeeze the grated zucchini in a clean dish towel to remove excess moisture. In a large bowl, combine the grated zucchini and grated potatoes.
- In a separate bowl, whisk together the milk and eggs until smooth.
Combining Ingredients
- Pour the wet mixture into the bowl with the zucchini and potatoes. Add the flour, Parmesan cheese, baking powder, garlic powder, salt, and black pepper. Stir until just combined, ensuring not to overmix.
- Using a spoon or ice cream scoop, fill each muffin cup about 2/3rds full with the mixture.
Baking
- Bake in the preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before removing them from the tin. Enjoy warm!
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